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Articles by Bethany Oxender

Plums: A Sweet Fruit with a Juicy History | Food & Nutrition Magazine | Volume 10, Issue 4
From the Magazine

Plums: A Sweet Fruit with a Juicy History

August 23, 2021 Bethany Oxender

Known for deep purple hues, plums come in a range of colors, including white, yellow, green and red.

Iceberg Lettuce: Light and Crisp with a Satisfying Crunch | Food & Nutrition Magazine | Volume 10, Issue 2
From the Magazine

Iceberg Lettuce: Light and Crisp with a Satisfying Crunch

April 20, 2021 Bethany Oxender

Often overshadowed and rarely undressed, iceberg boasts a meek and mild taste that, when creatively paired with key ingredients, elevates a meal and proves to be anything but bland.

Carrots: Tracing this Vegetable's Roots | Food & Nutrition Magazine | Volume 9, Issue 1
From the Magazine

Carrots: Tracing this Vegetable’s Roots

January 6, 2020 Bethany Oxender

The mildly sweet, crunchy carrot has evolved from its Central Asian and Middle Eastern origins.

Dates: An Ancient Fruit Rediscovered | Food & Nutrition Magazine | November/December 2019
From the Magazine

Dates: An Ancient Fruit Rediscovered

October 30, 2019 Bethany Oxender

The history of the date is as rich as its flavor.

Pineapple: A Tropical Touch for Sweet and Savory Dishes
From the Magazine

Pineapple: A Tropical Touch for Sweet and Savory Dishes

April 29, 2019 Bethany Oxender

A sweet and tangy fruit indigenous to the southern regions of Brazil and Paraguay, pineapple has no relation to apples or pine.

A bunch of bananas.
From the Magazine

Bananas: Naturally Sweet and Simple Fruit Enjoyed Around the Globe

October 29, 2018 Bethany Oxender

The word “banana,” credited to the African Wolof language, stems from the Arabic word banan, meaning finger. Originating in Southeast Asia, the banana planted new roots in the Middle East, West Africa and Europe, and

Aluminum Foil: Shining Light on a Multifunctional Mainstay
From the Magazine

Savor: Shrimp

April 30, 2018 Bethany Oxender

As the most-consumed seafood and the top seafood import in the United States, shrimp has earned impressive accolades.

Pressed for Time? Give Pressure Cooking a Try
Stone Soup

Pressed for Time? Give Pressure Cooking a Try

October 24, 2017 Bethany Oxender

My slow cooker will still get plenty of use, but I’ll admit, the pressure cooker has undoubtedly earned its place within my dinner rotation.

Fabulous Finfish: Dive Into a Sea of Sustainable Options
May-June 2017

Fabulous Finfish: Dive Into a Sea of Sustainable Options

May 2, 2017 Bethany Oxender

For centuries, seafaring cultures have embraced fish as cuisine. Over the years, research and culinary creativity have shown fish is good choice. Omega-3 essential fatty acids found in fish — docosahexaenoic acid, or DHA, and

Dress a Salad to Impress — Without the Stress
Stone Soup

Dress a Salad to Impress — Without the Stress

February 28, 2017 Bethany Oxender

Product reviewed: Whiskware Dressing Shaker with a BlenderBall wire whisk Whether attending an elegant dinner or hosting a casual picnic, it is important to dress to impress — this also applies to your salad.  I attempted my first made-from-scratch salad dressing with the Whiskware Dressing

Emile Henry Ramekins
Stone Soup

Small Dishes with Big Benefits

November 2, 2016 Bethany Oxender

Product Review: Emile Henry Ramekins Ramekins are known to congregate in opulent French restaurants. They notably appear at the end of the meal holding the piece de resistance; a decadent crème brulee. With a simple design, these

fried mealworms at street food market
Stone Soup

Eating Bugs and the Future of Nutrition

August 8, 2016 Bethany Oxender

In Western societies, the overwhelming majority regards eating insects as taboo. However, from a historical and global perspective, the practice is far from unusual. Human Paleolithic ancestors were snacking on insects before fruits and vegetables were

Fresh kohlrabi on the wooden table closeup
Stone Soup

Look Past Kohlrabi’s Rough Exterior to Find a New Favorite Vegetable

February 2, 2016 Bethany Oxender

Sweet and peppery kohlrabi is a favorite ingredient in Central European cuisine. The unusual name actually is just a German mash-up of “kohl” (meaning cabbage) and “rabi” (meaning turnip). Kohlrabi is also an integral component

Mediterranean salad.
Stone Soup

How Fat Became the “Sixth Taste”

September 22, 2015 Bethany Oxender

It’s been craved. It’s been feared. Now, fat is taking on a new role. Recent research says fat joins the ranks of salty, sweet, sour, bitter and umami as the “sixth taste” detected during a

Garlic good for health
Stone Soup

Why “Garlic Breath” Is a Sign of Good Health for Men

June 1, 2015 Bethany Oxender

Does your husband, boyfriend, brother, son or father have bad breath after a zesty dinner made with garlic and onions? If that’s the case, it may be bad for his dinner companions, but great news

Honey dripper
Stone Soup

Honey: History, Harvest and Health Benefits

September 19, 2014 Bethany Oxender

When tea and biscuits taste decidedly bland, there is one ingredient diners love to reach for: honey. A combination of the monosaccharides fructose, glucose, maltose and sucrose give this ancient food an irresistible sweetness that many prefer

potted-herbs-tomatoes-992230612
Stone Soup

3 Ways to Grow Your Own Ingredients

May 6, 2014 Bethany Oxender

In practice, whether advising on ways to combat heart disease, manage weight or reduce your risk for cancer, a dietitian will prescribe leafy greens and a ripe fruit like a pharmacist prescribes medication. The known

Sorting a freshwater fish
Stone Soup

Community Supported Fisheries: A Growing Movement

March 20, 2014 Bethany Oxender

The phrase “Farm to Fork” has become a familiar concept among the dietetic community. The saying refers to knowledge of the origin of the food in our kitchens, along with ensuring that it took the

Woman talking to Doctor
Stone Soup

Recognizing the Signs of Iron Deficiency

February 27, 2014 Bethany Oxender

If you have felt increasingly tired and are having trouble concentrating, perhaps a good nap is in order. However, if over time you also feel it is impossible to keep warm, your tongue is becoming

Nurse Helping Senior Man
Stone Soup

Nutrition-focused Physical Exams: The Past and Future of Dietetics Practice

January 15, 2014 Bethany Oxender

In cold winter months, red sores that won’t heal and appear on the corners of a patient’s mouth might be dismissed as dry skin. A physician would likely prescribe a skin ointment. This may treat



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